Kale Spinach Basil Pesto Chicken sounds a bit fancy but truly it couldn’t be any easier. Full of good things to make you feel alive and well this weeknight wonder is a crunchy tasty favourite around here. make the pesto and keep it in a jar for up to a week. Don’t skip the green bean and fennel salad here too, it’s quick and tastes so good with the chicken. You could also use this pesto with vegetables too!
No doubt about it, green crunchy food can make you feel alive……. Being alive can make you feel alive too.
That’s exactly what I thought a month back after I managed to step out of my car in one piece. The car was wrapped around a telegraph pole when I looked back on it, and from then on I felt that nothing would worry me again, being alive and in one piece was all that mattered.
A month and a half has passed by without me having a car and I have forgotten the joy I felt just being standing on that footpath looking at the lucky escape I had. That’s because insurance is a mean thing and navigating car salesmen really is like entering a swimming pool full of sharks. Dare I say that the sharks circle with wild abandon when they see a woman walking up the drive way.
After much worry and stress I now have a cute blue car. I have dealt with car salesmen and sharks of the car world and although a few issues remain I have been very impressed with my own steely determination. I have car.
To celebrate I’ve made some quick and lively food. This is perfect for a weeknight dinner. The kale and herb pesto is full of crunchy almond bits and it is delicious.
Try this perfect Kale, Spinach Basil Pesto Chicken with fennel and bean salad.
Crunchy Pesto chicken with shaved fennel salad and beans- is alive food!
This Kale Spinach Basil Pesto originated in The SuperFoods Kitchen Cookbook for Bioglan and is a recipe by Jacqueline Alwill. I have altered it a little by adding parmesan and lemon and lots more green leafy things than the original had. It would be great with pasta and even greater with zucchini vegetable pasta ( spiralized). But here it is in a kind of light and fresh, no grains or gluten kind of weeknight meal.
- 50 gm baby spinach leaves 1 cup
- 50 gm parsley flatleaf 1 cup
- 50 gm basil leaves 1 cup
- 3 Tablespoon dried kale powder - bioglan, don't skip it is perfection
- 75 gm raw almonds 1/2 cup
- 50 gm Parmesan cheese grated (1/2 cup)
- 60 ml lemon Juice 1/4 cup - 1/2 a lemon
- 1/2 clove garlic crushed
- 185 ml olive oil 3/4 cup
- 500 gm chicken tenderloins
- 1 medium fennel bulb 21/2 - 3 cups
- 1 small Spanish onion sliced
- 200 gm Cherry Tomatoes shaved or cut very fine 1/2'd, 1 x punnet
- 400 gm green beans
- 20 gm dijon mustard 1 tablespoon
- 40 ml red wine vinegar 2 Tablespoons
- 60 ml olive oil 3 Tablespoons
- 5 gm salt and pepper
- Extra 2-3 Tablespoons olive oil
VEGAN, omit the parmesan and add a dash of white miso for extra umami flavour